Sweden’s first food product to receive a protected designation of origin was Kalix Löjrom, Kalix vendace roe. Other examples of famous products around the world with designation of origin could be Bayonne ham, Champagne, and Stilton cheese. The vendace, a small fish in the salmon family, provides us with the gold from the sea. Every female produces some 3–5 grams of roe. The vendace fishing starts on September 20 and lasts for about five weeks. The fishing has been MSC-certified since 2015 and is regulated by the Norrbotten Coastal Fishermen’s Association in cooperation with the Agency for Marine and Water Management. Kalix Löjrom is a delicacy, and the fish itself is just as tasty.
Sweden’s – and probably the world’s – northernmost mustard farmer is found in Kukkola, at Pesula Lantbruk. The rich soil along the Torne River and the abundance of light during the midnight sun period make mustard seeds flourish here. There is also a wonderful rapeseed oil for sale in the farm shop.
Västerbotten cheese, ’Västerbottensost’, is Sweden’s most famous cheese. The dairy company Norrmejerier produces this delicacy at a small dairy in Burträsk. The characteristic flavour is said to be the result of dairywoman Ulrika Eleonora Lindström forgetting her chores – that is, keeping the curd at a consistent temperature – because she was busy having an affair. We are not sure what happened to that love story, but we do know that we love Västerbottensost.
Three friends in Piteå wanted to change beer culture in town. So they started a micro brewery and just to make things clear they named it This is how. From the start, it was obvious what it was all about: ‘This is how to just pick one PILS’ and ‘This is how to get it foggin’ right’. But when they made the beer for the Nobel Prize banquet after party, the name was obvious: ‘This is how to not spill it’.
When Café magazine asked their expert Emil Åreng – Sweden’s best bartender and author of the world’s best cocktail book: ‘Salongs i Norrland’ – to name Sweden’s top ten gins, three of them were from the destination Swedish Lapland. Gin Gin from Piteå came in at place nine as a “work horse” for your dry martini or GT. Ógin by Jón Óskar Arnarson in Skellefteå was placed number six. Jon Oskar is rightly called a genius, for his amazing take on gin and because there is, according to Åreng “frightfully honest stuff” in the bottles. Highest on the list we find Norrbottens Destilleri from Töre, where former poker pro Dennis Bejedal makes ND Forest Dry Gin. According to writer Åreng: “one of my three absolute favourites in Swedish gin history”.
Why not treat yourself to some Arctic Treats. Chocolate pralines made in Kalix with flavours from all over Swedish Lapland. No wonder it tastes like true chocolate and pure joy, or as it says on the box: “heartfelt tasty handmade pralines, just for you”.
The story about the Swedish sausage Falukorv, now with protected designation of origin, is connected to the Falu copper mine, in Dalarna. The mine required large amounts of leather, to make ropes. The by-product, the slaughtered animals, needed to be stored and that led to the sausage. Today, the company Jokkmokkskorv has taken Falukorv to a new level (we recommend the sauna-smoked version). You can also find the Jokkmokkskorv logo on air-dried products such as bresaola, coppa, lomo, pancetta and prosciutto in well-assorted food stores up north.
